|500 g||cherry tomatoes — or mixed exotic tomatoes, halved|
|2 Tbs||fresh chillies — 573|
|20 ml||vinegar — balsamic|
|1 tsp||castor sugar|
|dried chilli flakes — pinch|
|salt and freshly ground black pepper|
|1||ciabatta — or sourdough or rye bread|
|fresh chillies — 573|
|100 g||ricotta cheese|
|125 g||goat's milk cheese|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 190°C.
For the tomatoes:
Line a baking sheet with parchment paper and spray with non-stick baking spray. Spread the tomatoes onto the sheet, drizzle with olive oil and balsamic vinegar. Scatter over the sugar, chilli, thyme, salt and pepper. Toss together and turn the tomatoes to face cut side up. Roast for 40-45 minutes or until the liquid is reduced.
In the meanwhile, mix together the ricotta and goat’s cheese. Add a light drizzle of olive oil and season with salt and pepper.
For the Bruschetta:
Slice the ciabatta and brush with olive oil. Toast on both sides, preferably in a griddle pan or in a hot oven until the bread is crisp and golden. Rub a cut clove over the hot bread to get some good flavour (suggestion).
Spread a generous layer of cheese onto each bruschetta. Pile on the tomatoes and top with basil. Drizzle with a little extra virgin olive oil and freshly ground black pepper.
Recipe reprinted with permission of Bibby’s Kitchen@36.